Lemon Shortbread
These lemon shortbread cookies are a classic treat, perfect to enjoy with your afternoon cup of tea or coffee.
TIP: For a change, omit the lemon zest in stir in 1/2 Cup very fine dice crystallized ginger. Plain shortbread is also fabulous.
- Contains Dairy
Ingredients
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest
- 1 pound unsalted butter, at room temperature
- 1/4 teaspoon fine salt
- 4 cups all-purpose flour
- 1/3 cup cornstarch
- cooking oil spray
- Large Bowl
- Ninja Sheet Pan
- Stand Mixer
Instructions
Step 1
In a stand mixer fitted with the paddle attachment, beat the sugar and lemon zest on medium speed for a minute or 2, then let sit for about 5 minutes. (If you don't have a stand mixer, use a hand mixer.) Add the butter and salt, and beat until well blended and fluffy.
Step 2
In a large bowl, mix together the flour and cornstarch. Gradually add the dry ingredients to the butter mixture and mix just until combined. (If you are using a hand mixer, you may have to finish mixing by hand; the dough is quite stiff.)
Step 3
Spray the sheet pan with cooking oil spray and fit in a piece of parchment paper. press the dough into the pan until very even and smooth.
Step 4
Select BAKE, set temperature to 325 F, and set time to 36 minutes. Select START/PAUSE to begin preheating.
Step 5
Once the unit has preheated, slide the pan into the oven.
Step 6
After 20 minutes, check the shortbread, rotating the pan if it is not browning evenly. Continue for another 16 minutes, or until light golden brown. This will yield shortbread bars that are crumbly and just slightly soft. For crispier shortbread, cook for an additional 3 to 4 minutes, then turn the oven off and let the shortbread stay in the oven for a few more minutes until it is a few shades darker.
Step 7
When cooking is complete, remove the pan from the oven. These bars are easiest to cut when cool. If you like, dust the bars with confectioners’ sugar or granulated sugar.